Chicken Biryani

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat 2 tablespoons of sunflower oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown. Remove half of the onions and set aside for garnish.

3. 3

   Add the remaining tablespoon of sunflower oil to the pot. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.

4. 4

   Add the tandoori masala, cayenne pepper, and cardamom powder. Stir well to combine.

5. 5

   Add the chicken thighs to the pot and cook until they are browned on all sides.

6. 6

   Add the chopped tomatoes and cook until they are soft and the oil starts to separate from the mixture.

7. 7

   Pour in the almond milk and bring the mixture to a simmer. Cook for 10-15 minutes until the chicken is cooked through.

8. 8

   In a separate pot, bring water to a boil and add the soaked rice. Cook the rice until it is 70% cooked, then drain.

9. 9

   Layer the partially cooked rice over the chicken mixture in the pot. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and has absorbed the flavors.

10. 10

    Fluff the rice with a fork and garnish with the reserved fried onions and toasted almonds.

11. 11

    Serve hot and enjoy your delicious Chicken Biryani.